Fae’s Amazing Blueberry Cake – Veganized!

zblueberry-cake

As a kid, I loved all berries except blueberries. I wanted to like them because of the book, Blueberries for Sal, but I didn’t.

I rarely ate blueberries until I got into being healthy and learned how nutrient packed they are. I started to eat them for my health, and they were okay, but I still preferred strawberries and raspberries.

Then, while doing an internship in Burlington, Vermont I picked up some blueberries from a farm stand. I got home, washed them and popped one into my mouth. It was the freakin’ best blueberry I’d ever tasted! I couldn’t believe that blueberries could taste so delicious.

I haven’t had blueberries that good since I moved back to California. Yea, we grow great citrus fruits – but we don’t grow good blueberries.

Since my husband and I are going to Boston next week, I thought about picking fresh blueberries on our trip. Unfortunately, my husband told me that blueberry season is over.

I was disappointed and couldn’t get blueberries off my mind, so I picked up a pint from Whole Foods. Instead of eating them fresh, I used them in a vegan version of Fae’s Blueberry Cake.

The cake turned out amazing! My husband couldn’t stop telling me how good it was. Fae is one fab cook! I’m going to have to try more of her recipes.

I’ll make this recipe again, but next time I’ll try a healthier version by either cutting down or creatively replacing the Earth Balance and sugar.

Fae’s Amazing Blueberry Cake – Veganized!

1 cup plus 1 Tbsp whole wheat pastry flour
1/2 tsp baking powder
1/2 tsp baking soda
smidgen (1/32 tsp)  salt
2/3 cup sugar for the mixture
1/4 cup Earth Balance Buttery Flavor Spread at room temperature
2 Tbsp  ground flaxseeds
1 tsp pure vanilla extract
1/2 cup less 1 Tbsp So Delicious Coconut Milk Yogurt, vanilla flavor
6 oz fresh blueberries
1 ½ Tbsp sugar to sprinkle on top

Directions

–  Place the rack in the middle shelf of the oven and preheat to 400F.

–  Place ground flaxseeds in small sauce pan with 4 Tbsp water. Cook on high stirring constantly until thick and gelatinous. Place in the fridge.

–  Prepare a 9-inch round non-stick cake pan by: butter and flour -or – use non-stick spray -or- use a parchment paper cut-to-size in the bottom of the mold.

–  Whisk together flour, baking powder, baking soda and salt. Put it aside.

–  In a large bowl, using an electric mixer, at medium speed, beat Earth Balance and 2/3 cup sugar until fluffy paste is formed (2 min).

–  Take flaxseed mixture out of the fridge. Switch mixer to high speed and add half the flax mixture and beat well. Add the second half of the flax mixture and beat until thick and creamy.

–  Add vanilla and yogurt and beat for 5 seconds. Put the beater away.

–  Sprinkle ¼ of the flour-mixture at a time into the Earth Balance-mixture, and by silicone spatula fold in one direction, scraping the side of the bowl until thick batter is formed.

–  Empty the batter into the cake pan, spread it evenly in the pan. This can be done successfully… starting from the center of the pan/batter, by applying slanted, corner back-side of spoon, start from the center and push the batter all the way to the sides evenly while rotating the cake pan.

–  Scatter blueberries evenly over top and it is important to sprinkle remaining 1 ½ Tbsp sugar over the blueberries.

–  Bake for 25 minutes, until cake is golden light-brown or inserted toothpick comes out clean.

–  Let it cool in the pan for a minute, invert onto a plate (remove parchment paper) and immediately invert onto the serving dish. Let it cool.

–  Enjoy!

As delicious as the cake turned out, Fae’s cake was a lot prettier than mine. So, the cake photo is courtesy of Fae’s Twist and Tango.

 

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About celestedimilla

Hey there. I’m Celeste, California girl, writer, psychotherapist and burgeoning plant-based foodie.
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22 Responses to Fae’s Amazing Blueberry Cake – Veganized!

  1. So you did it! I’m glad that it was a hit in your family! If you have taken the photo of your creation, I would be more than happy to include it in ‘Look, I made it!’ feature of my blog. Thanks for the mention. 😀

  2. sophiazerg says:

    You’re so right, Celeste. I just picked up my baskets of blueberries, raspberries, and strawberries from our farmer’s market earlier today, which we do all summer long, and I couldn’t stop eating them on my way home. I can’t even buy them in the grocery store, they suck!
    Your cake looks beyond delicious!

  3. Shannon says:

    Here, here, on your last statement (on fresh-picked berries). In February, my girls beat me to my morning handful of berries off our two bushes. They just eat ’em right there. And did you know this useless little fact tidbit — that only the blueberry is a “berry” in your list of berries? Raspberries and strawberries are actually aggregate fruits, whereas the banana is considered another berry type (with the way the seed is set in the ovary). Go figure.

    Blueberries are excellent for baking. Their sweetness can’t be beat. Try blueberries in vegan brownies sometime. It’s a veritable erotic mouth explosion!!! Probably like that cake, plus the chocolate decadence of the brownie.

    • Raspberries and strawberries are not berries! Who would have known? This is one of the things I love about you girlfriend – I just never know what you’re going to say. So cool!! Blueberry brownies do sound delicious Shannon, I’ll have to give that a try. Thanks for your note! Celeste 🙂

  4. Mike Lince says:

    Nothing like fresh-picked fruit…except perhaps those that grow in the wild. The growing season is later at higher elevations in case you know of any berry fields in the mountains. Of course, bears like them, too, and you do not want to compete for food with a bear. Anyway, yummy! 🙂

  5. Sophie33 says:

    I know Celeste, Fae makes also great & tasty recipes, just like you! I love your adaption too! Yummmmmmm!

  6. this looks and sounds amazing!! can’t wait to try it celeste. thanks for posting ❤

  7. liveblissful says:

    This looks fantastic!

  8. Pingback: Blueberry Cake | Fae's Twist & Tango

  9. Yummy, that looks like a delicious and amazing vegan blueberry cake!

  10. Pingback: Look, I made it! → Blueberry Cake Veganized | Fae's Twist & Tango

  11. This looks lovely! I saw it on Fae’s blog! Well done!

  12. Jeanne Allen says:

    Celeste you can still pick blueberries in New England in the woods. Very good fresh off the bush. You don’t have to hike up the mountains to get some

    • Oh, that’s great! Maybe we can pick some while we’re visiting. You just don’t get good blueberries in California. We’re looking forward to seeing you guys. I hope Bill comes out to dinner with us when we go out. We certainly don’t have to eat at a vegan restaurant. See you soon!! Celeste 🙂

  13. laurasmess says:

    Yay, this looks gorgeous Celeste! So glad that the vegan version worked well for you. I love fresh blueberries… I just wrote on Fae’s post, but I’m dying for fresh berries to hit the shelves here in Australia. It’s two days til Spring hits and I can’t wait for some warmer weather 🙂 Thanks for this vegan version. I’ll definitely be making it when my vegan friends come to visit xx

    • Thanks Laura! I can’t take credit for how lovely it looks, however; because it’s Fae’s photo. My cake, although delicious, didn’t turn out so pretty. This really is a wonderful cake – I’m sure your vegan (or non-vegan for that matter) friends will love it! Celeste 🙂

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